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Mrs. Wages® White Ribbon Quick Pickled Vegetables

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I use Mrs. Wages® for pickling. This entry featured California blend of vegetables, red pepper, pearl onions and celery. Also, this recipe is a great do-ahead before a family dinner without canning. Put it on your relish tray.

Mrs. Wages® White Ribbon Quick Pickled Vegetables

 1 large bag California Blend vegetables (in your freezer section)
 12 pearl onions
 1 red, orange or green sweet pepper cut into chunks
 1 stalk celery cut into chunks
 3 1/3 cups vinegar (I divide the vinegar to 1/2 cider vinegar to 1/2 white vinegar)
 7 1/3 cups water
 1 package Mrs. Wages® Kosher Dill Pickle Mix
 Hot red pepper flakes
 Garlic Cloves
 Pepper corns
1

Wash and sterilize pint jars.

2

Remove vegies from the freezer and place in a bowl while jars are sterilizing. Chunk Peppers and celery and add to vegetables along with pearl onions. Toss vegetables to mix. Heat Mrs. Wages® mix, water and vinegar to a boil over medium heat. To each jar, add 1/8 teaspoon each red pepper flakes and whole black pepper corns and one clove of garlic. Fill jars with vegetables and ladle hot liquid over them, leaving 1/2-inch headspace. Seal with hot sterilized lids.

3

Place in a hot water bath and process for 5 minutes.

Nutrition Facts

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